This halibut recipe is succulent and so tasty drizzled with some exotic Chermoula, a classic Moroccan fish compliment. It pairs so beautifully with the sweet and firm texture of halibut. We marinated the fish in leftover Harissa Vinaigrette and the result was phenomenal! A delicious Mediterranean recipe that’s so easy and approachable. Follow along below:)
Halibut is one of the most prized white fish for its firm and meaty texture, and sweet taste. For today’s halibut recipe, we wanted to make it super tasty so decided to use our favorite Moroccan sauces. It’s like a Mediterranean dream made with ease in 15 minutes!
We have previously Baked Halibut and Grilled Halibut with completely different flavor profiles. This time we’re bursting the flavors with our go to Harissa Vinaigrette. Finishing it off with a drizzle of Chermoula which is an herb, spice, garlic, chillies and olive oil sauce.
Who says seafood recipes are boring? Our last two butter sauces are proof that no matter what seafood you’re cooking, it can be luscious. Lemon Garlic Butter Sauce is one, and the French Citrus Beurre Blanc is the other.
If you’re a Nobu fan, try out our classic Miso Cod. We have then turned it into a Miso Sea Bass and even Miso Salmon. There’s so much flavor in seafood that you’ll never get bored of eating it!
For now, let’s get back to the halibut recipe.
What is Halibut?
Halibut is a lean, firm, white-fleshed fish known for its mild, slightly sweet flavor. Its meaty texture makes it versatile for grilling, roasting, or pan-searing, and unlike delicate fish, it holds together beautifully in cooking.
Halibut happens to be one of those low in fat fishes, similar to Mahi Mahi. For that reason, halibut pairs best with sauces that add richness. Try our Citrus Beurre Blanc or Lemon Garlic Butter Sauce with it.
Halibut steaks come in 1-inch thick, so they’re easy to handle compared to delicately thin fish. Today we have pan seared it, on wooden sticks for a quick dinner you will love.
Why You’ll Love This Halibut Recipe
- FLAVORFUL is an understatement. It’s so tasty, so differently flavored using heavy Moroccan and Mediterranean flavors. So it feels like you’ve been making this recipe for hours, while in fact it takes minutes!
- Quick and easy recipe with just 15 minutes needed.
- Healthy and light dinner packed with lean protein and Omega 3.
- A great way to east more seafood and incorporate it into your diet.
- This recipe is restaurant quality and feels as if you’ve made fine dining at home.
- Versatile and easily customized to your taste. Adjust the spice level, garlic, and more!
- This halibut recipe pairs so beautifully with many veggies, side dishes, salads and more!
Ingredients You Need
- Fresh halibut fillets. Chose quality halibut for this recipe, fresh or frozen halibut work well. Make sure to thaw if frozen.
- Harissa Vinaigrette. Our powerful marinade here has all the flavors in one. For that we didn’t add any garlic or garlic powder, lemon juice or even salt or black pepper. This marinade is KEY and SECRET to flavoring!
- Extra Virgin Olive oil or butter. To sear the fish, use the flavor you prefer.
- Herbs. Fresh parsley or dill for garnish. Also optional, you can add fresh dill at the end but the sauce below would be enough.
- Chermoula. The icing on the cake, this sauce is EVERYTHING! It is spicy, garlicky, tangy, herby fresh rounded with smoky seasoning and smooth olive oil. It’s a GO with everything kind of sauce!
How to Make the Best Halibut Recipe
Prepare the Halibut
- Pat fillets dry. For ease we wanted to make them into skewers as they cook in 10 minutes or less! And also we wanted the marinade to be soaked up as much as possible.
- Have the Harissa Vinaigrette ready for you. This one was made a week ago, it stores so beautifully in the fridge.
- Mix the marinade with the halibut.
- You can let the fish marinate for as long as 3 hours, but we just let it sit for 10 minutes. It was SUPER flavorful!
- Skewer the fish if you’d like or keep it as a fillet.
Pan-Sear The Halibut
- Heat olive oil or butter in a skillet. Place halibut and sear 3–4 minutes until golden brown.
- Flip the fish and sear for another 4 minutes until golden and flakey.
- Remember that cooking time will depend on the thickness of. the filets, so give 1-2 mins more or less.
- Spoon the Chermoula sauce right over the halibut. Garnish with herbs and chilli flakes and it’s ready to serve!
Tips For Cooking Halibut
- Buy quality fish at your local fish markets if you have the luxury of buying fresh seafood. Otherwise at a good grocery store.
- Always pat the fish dry before cooking for the best sear. This also allows the fish to soak up any seasoning or marinades.
- Don’t overcook halibut ever. The fish is done when it has an opaque color and flakes easily with a fork. Usually 10 minutes of cooking per 1 inch thickness is good enough.
- If baking the halibut, follow this tutorial on Halibut. If you plan to grill the fish, follow this Grilled Halibut.
- If you’re pan searing the halibut recipe, use a non-stick or well seasoned skillet to prevent sticking.
- Use high heat for searing to achieve the gorgeous brown crust on top.
- Sear in plenty of butter or o0live oil. Since halibut is a relatively dry fish, it can benefit from extra fat added.
- If you’d like to use a meat thermometer to test for doneness, aim for 135 degrees F.
- rest the fish slightly before serving, just 2 minutes to ensure the juices and liquids distribute evenly back into the fish.
- Always finish with sauce right before serving for maximum flavor and richness. Again because halibut can be relatively a lean filet of fish, it’s best to enhance that with sauce.
- Choose a relatively bright sauce like Chermoula or Basil Pesto. Or a rich buttery sauce Lemon Garlic Butter Sauce and Citrus Beurre Blanc.
- You can also use a bright salsa like Citrus Salsa or Pineapple Salsa, Mango Pico De Gallo!
What does halibut taste like?
Halibut is mild, sweet fish with a firm texture. It pairs beautifully with many sauces and marinades because of its neutral flavor.
What’s the best cooking method for halibut?
Halibut can be baked, grilled or pan seared.
How do you know when halibut is done?
The fish should be opaque and flakes easily with a fork. If you’re using a meat thermometer, aim for 135°F for perfect doneness.
Can I use frozen halibut?
Yes! Most of likely will have access to frozen halibut only, so use that! Make sure to thaw completely and pat dry before cooking.
What sauces pair with halibut?
Lemon Garlic Butter Sauce and citrus beurre blanc are the richest buttery sauces. Bright salsa like Citrus Salsa, Pineapple Salsa and Mango Pico De Gallo are awesome too! A simple olive oil dressing would go great or a Greek Salad Dressing.
What sides go with halibut / What to Serve with halibut?
- Potatoes. Crispy Potatoes, Best Mashed Potatoes Recipe, Stuffed Sweet Potatoes.
- Veggies. Air Fryer Asparagus, Zucchini Fries, Stuffed Mini Peppers, Broccoli Rabe
- Salads. Broccoli Salad, Mexican Street Corn Salad, Creamy Cucumber Salad
- Rice/pasta/bread. Coconut Rice, Cilantro Lime Rice, Clam Pasta.
How do you store cooked halibut?
Store cooked halibut in an airtight container in the fridge for up to 3 days. Always keep sauces separate to maintain texture and flavor.
Can you freeze halibut?
Yes! You can freeze raw and cooked halibut. Wrap tightly in a ziploc bag and freeze for 2 months. Thaw first and then reheat.
How do you reheat halibut without drying it out?
The best way is to reheat the fish gently in a low oven (250°F ) or in a skillet over low heat with a splash of butter or stock. We don’t recommend the microwave as it can dry out the fish or make it rubbery.
Is halibut healthier than cod?
Neither can be labeled as better. They both are excellent sources of lean protein, vitamins, and minerals. Cod is slightly lower in calories and fat, making it a lighter option. Halibut has more omega-3 fatty acids and potassium. Opt to use cod for leaner, lower-calorie meals, halibut for a richer, nutrient-dense option.
This does not include Black Cod, feel free to read more about it here.
Does halibut taste like cod?
Halibut is firmer and meatier with a mild, slightly sweet flavor. Cod has a cleaner, lighter taste and flakier texture. Both are tasty with their own differences.
Halibut And Cod Recipes
Halibut
Black Cod Recipe
Miso Cod
Grilled Halibut
Pan Seared Cod
Baked Cod Recipe
Halibut Recipe
Ingredients
Halibut
- 2 halibut filets patted dry
Marinade
- 1/3 cup Harissa Vinaigrette Recipe HERE
Sauce
- 1/2 cup Chermoula Sauce Recipe HERE
Instructions
-
Pat fillets dry. For ease, use skewers as they cook in 10 minutes or less!
-
Have the Harissa Vinaigrette ready for you.
-
Mix the marinade with the halibut.
-
You can let the fish marinate for as long as 3 hours. In reality, just 10 mins is more than enough.
-
Skewer the fish if you'd like or keep it as a fillet.
-
Heat olive oil or butter in a skillet. Place halibut and sear 3–4 minutes until golden brown.
-
Flip the fish and sear for another 4 minutes until golden and flakey.
-
Remember that cooking time will depend on the thickness of. the filets, so give 1-2 mins more or less.
-
Spoon the Chermoula sauce right over the halibut. Garnish with herbs and chilli flakes and it's ready to serve!
Recipe Video
Recipe Notes
Tips For Cooking Halibut
- Buy quality fish at your local fish markets if you have the luxury of buying fresh seafood. Otherwise at a good grocery store.
- Always pat the fish dry before cooking for the best sear. This also allows the fish to soak up any seasoning or marinades.
- Don’t overcook halibut ever. The fish is done when it has an opaque color and flakes easily with a fork. Usually 10 minutes of cooking per 1 inch thickness is good enough.
- If baking the halibut, follow this tutorial on Halibut. If you plan to grill the fish, follow this Grilled Halibut.
- If you're pan searing the halibut recipe, use a non-stick or well seasoned skillet to prevent sticking.
- Use high heat for searing to achieve the gorgeous brown crust on top.
- Sear in plenty of butter or o0live oil. Since halibut is a relatively dry fish, it can benefit from extra fat added.
- If you'd like to use a meat thermometer to test for doneness, aim for 135 degrees F.
- rest the fish slightly before serving, just 2 minutes to ensure the juices and liquids distribute evenly back into the fish.
- Always finish with sauce right before serving for maximum flavor and richness. Again because halibut can be relatively a lean filet of fish, it's best to enhance that with sauce.
- Choose a relatively bright sauce like Chermoula or Basil Pesto. Or a rich buttery sauce Lemon Garlic Butter Sauce and Citrus Beurre Blanc.
- You can also use a bright salsa like Citrus Salsa or Pineapple Salsa, Mango Pico De Gallo!
What does halibut taste like?
Halibut is mild, sweet fish with a firm texture. It pairs beautifully with many sauces and marinades because of its neutral flavor.
What’s the best cooking method for halibut?
Halibut can be baked, grilled or pan seared.
How do you know when halibut is done?
The fish should be opaque and flakes easily with a fork. If you're using a meat thermometer, aim for 135°F for perfect doneness.
Can I use frozen halibut?
Yes! Most of likely will have access to frozen halibut only, so use that! Make sure to thaw completely and pat dry before cooking.
What sauces pair with halibut?
Lemon Garlic Butter Sauce and citrus beurre blanc are the richest buttery sauces. Bright salsa like Citrus Salsa, Pineapple Salsa and Mango Pico De Gallo are awesome too! A simple olive oil dressing would go great or a Greek Salad Dressing.
What sides go with halibut / What to Serve with halibut?
- Potatoes. Crispy Potatoes, Best Mashed Potatoes Recipe, Stuffed Sweet Potatoes.
- Veggies. Air Fryer Asparagus, Zucchini Fries, Stuffed Mini Peppers, Broccoli Rabe
- Salads. Broccoli Salad, Mexican Street Corn Salad, Creamy Cucumber Salad
- Rice/pasta/bread. Coconut Rice, Cilantro Lime Rice, Clam Pasta.
How do you store cooked halibut?
Store cooked halibut in an airtight container in the fridge for up to 3 days. Always keep sauces separate to maintain texture and flavor.
Can you freeze halibut?
Yes! You can freeze raw and cooked halibut. Wrap tightly in a ziploc bag and freeze for 2 months. Thaw first and then reheat.
How do you reheat halibut without drying it out?
The best way is to reheat the fish gently in a low oven (250°F ) or in a skillet over low heat with a splash of butter or stock. We don't recommend the microwave as it can dry out the fish or make it rubbery.
Is halibut healthier than cod?
Neither can be labeled as better. They both are excellent sources of lean protein, vitamins, and minerals. Cod is slightly lower in calories and fat, making it a lighter option. Halibut has more omega-3 fatty acids and potassium. Opt to use cod for leaner, lower-calorie meals, halibut for a richer, nutrient-dense option.
This does not include Black Cod, feel free to read more about it here.
Does halibut taste like cod?
Halibut is firmer and meatier with a mild, slightly sweet flavor. Cod has a cleaner, lighter taste and flakier texture. Both are tasty with their own differences.
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